The BEST homemade sausage recipe

In Hungary, pig slaughters have a long history. Consequently, the recipes for homemade sausages and hurka also go way back, and they have been perfected over the long decades.

In true Hungarian fashion, homemade sausages have paprika in them (both mild and hot), as well as garlic, salt, caraway (another classic Hungarian ingredient), and, of course, some meat, fat, and pig or cattle intestines that get filled with all these ingredients. Follow kolbaszaruhaz.hu‘s guide for the perfect tips and recipe.

Ingredients

10 kg mixed pork (a good ratio is 7 kg of slim and 3 kg of fatty meat)

200 g mild ground paprika

100 g hot ground paprika

100 g pressed garlic

200 g salt

3 packets of caraway (1 packet is 40 g)

20 metres of pig or cattle intestines (can be purchased in better places)

Instructions

Mince the meat with a moderate-sized disc. Add the ingredients in the following order:

1.       Add the pressed garlic to the minced meat.

2.       Sprinkle the caraway on top of the garlic.

3.       Add the paprika, both mild and hot.

4.       Finally, add the salt on top.

Make sure all the ingredients are mixed, and the pieces of meat are covered well. Make sure to knead the mixture several times.

The next step is filling the intestines. This is a very important step in making homemade sausages. Pay attention to making sure the intestines are moderately stiff. They should have some thickness and a nice shape, but they cannot be completely stiff. (For one, this would make the sausages pop easier in the oven, and it is not ideal to have too much air in between the filling.) It is a good idea to get a bigger needle and poke some holes in the sausages.

It is best to put the filling into pig or cattle intestines. Luckily, they are easy to get in shops these days. After the filling is done, let them hang from bars overnight. Now, they are ready to be smoked – 2 or 3 days will suffice.